Egg Salad Sandwiches
A classic sandwich that makes a quick lunch or dinner. These egg sandwiches are creamy and delicious and come together in minutes.
Servings: 4 servings
- 8 eggs
- 3 tbsp mayo
- 1/2 tsp vinegar
- 1/2 tsp pickle juice optional
- 1 tsp dijon mustard
- 1 tsp grain mustard
- 1 tsp dill
- 2 tsp fresh parsley
- 1/4 tsp paprika
- 2 tsp hot sauce optional
- Salt and pepper to taste
In a large pot, cover the eggs with water and bring to a boil.
Turn off the heat, remove from the stove and cover for 10 minutes.
Place the eggs in a bowl filled with cold water and then peel them.
Using a fork, smash the eggs until nice and chunky.
Stir in the mayo, vinegar, grain mustard, dijon mustard, pickle juice, dill, parsley, hot sauce, salt, and pepper.
Sprinkle the paprika on top.
Spread the egg mixture on the bread and enjoy!
Calories: 198kcal | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 331mg | Sodium: 290mg | Potassium: 121mg | Vitamin A: 545IU | Vitamin C: 1.7mg | Calcium: 49mg | Iron: 1.5mg